coal river farm triple cream brie (cambridge, tas)

grass fed pasteurised cow’s milk brie, robust, buttery & creamy with a snowy rind

manchego (la mancha, spain)

handmade sheep’s milk cheese, matured 6 months, fruity, grass & hay with distinct acidity, developing caramel & nutty flavour

bay of fires cheddar (st helens, tas)

cloth bound cow's milk cheddar, pine board matured for 12 months, butter & creamy with a rounded, slightly salty flavour

roaring 40s blue (king island, tas)

grass fed pasteurised cow's milk, full bodied blue, a smooth & creamy texture, slight nutty quality

comte marcel petite (doubs, jura, ain, france)

unpasteurised cow’s milk predominantly sweet & nutty with subtle notes of cream, yeast & mushrooms

two 23.00|three 33.00|four 43.00